Portabella Mushroom Soup

Name: Portabella Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 , 6 serving(s)
Ingredients: 1/4 cup unsalted butter; 5 leeks, chopped (white and pale green part only); 1 medium onion, chopped; 10 ounces portabella mushrooms, chopped (4 generous cups); 1/4 cup flour; 3 cups chicken stock or 3 cups chicken broth; 4 tablespoons dry sherry; 2 cups half-and-half; 1/4 teaspoon cayenne pepper; white pepper, to taste

Submitted by Epi Curious

"Published in Bon Appetit magazine, this recipe is from Van Gogh's Restaurant and Bar in Roswell, GA...my favorite hangout when I lived in Atlanta. Delicious!"

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Ready In:: 40mins
Ingredients:: 10
Serves:: 6

ingredients

¹⁄₄ cup unsalted butter
5 leeks, chopped (white and pale green part only)
1 medium onion, chopped
10 ounces portabella mushrooms, chopped (4 generous cups)
¹⁄₄ cup flour
3 cups chicken stock or 3 cups chicken broth
4 tablespoons dry sherry
2 cups half-and-half
¹⁄₄ teaspoon cayenne pepper
white pepper, to taste

directions

Melt butter in heavy large pot over medium heat. Add leeks and onion; saute' until tender, about 10 minutes.
Add mushrooms and saute' 5 minutes.
Reduce heat to low. Add flour; cook until mixture is thick, stirring occasionally, about 3 minutes.
Gradually stir in stock and half of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes.
Stir in half-and-half. Simmer umtil slightly thickened, about 10 minutes.
Stir in cayenne pepper. Season to taste with white pepper and salt. Stir remaining sherry into soup. Bring to simmer and serve.

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Reviews

This was delicious. I added some thyme and rosemary. I think I used a little less stock than 3 cups. Otherwise I followed the recipe. It tasted great, and it was quick and easy to make. (Be careful not to curdle the milk. I would suggest not bringing it back to a simmer after adding the cream. Just warm it up.)

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